I’ve been living the jet setting lifestyle lately and let me tell you…it is not that glamorous. At least not when you’re flying on an Economy budget and struggling to eat sort of healthy and maybe actually work out every once in a while.
Between work trips to California every other week, a wedding in Atlanta, a bachelorette party in Charleston and a conference in Virginia, I am literally living out of a suitcase.
Ok, ok, weddings, bachelorette parties, I’ll admit it does sound a little glamorous.
But guyyys, I’ve had basically no time to cook! I can’t stop thinking about all the recipes I’m neglecting! I start to save wonderful things I find on Instagram, then sigh and wonder, “Why bother?”
I ended 2016 with a braggy post about all the cozy weather things I was going to cook and all I’ve managed to pull off is an (admittedly delicious) Thai sweet potato carrot soup. And you would have had to run me over with a semi to stop me from making it because I was not about to miss an opportunity to use my new food processor.
But since then, have I used that food processor once? No, I have not.
Luckily the end of the jet setting is in sight. March 5th will find me reunited with my kitchen, wooden spoon in hand, meatloaf (or meatballs? What about stew? Maybe flank steak?) cooking away while I rewatch an episode of Sex and the City for the 16 millionth time.
Also know as: my happy place.
In the meantime, however, I do have some insanely buttery, sinfully decadent pecan squares to share with you.
The bachelorette party I’m headed to happens to be that of my only sister (so, kind of a big deal) and as maid of honor I had to plan it. Not very well, apparently, because about two weeks ago I got a text from my sister about gift bags.
Gift bags? What gift bags? Were there supposed to be gift bags!? Oops.
Luckily there was just enough time to pull together monogrammed Tervises, champagne gummy bears, face masks and mini Advil packets…retox, detox, repeat.
But no gift bag would be complete without something edible and I wanted something to fit with the Southerny, Charleston vibe of the weekend.
Hence: insanely buttery, sinfully decadent pecan bars. My mother makes these at Christmas time but they are 100% as delicious any time of the year. Think of them as tiny squares of pecan pie except with 3 times the amount of crust and PS. it’s actually shortbread.
Basically, they’re heaven.
(Adapted from The Silver Palate Cookbook)
For the crust:
2/3 cup confectioners sugar
2 cups flour
½ pound (2 stick!!!!) butter, softened
For the topping:
2/3 cup butter, melted (about 11 tablespoons)
¼ cup honey
¼ cup karo syrup
½ cup brown sugar
2 cups coarsely chopped pecans
Preheat oven to 350. Line a 9-by-13 inch pan with parchment paper.
Sift together confectioners sugar and flour. Then, using two knives or a pastry blender, cut in butter until the mixture resembles fine, moist crumbs. Pat crust into prepared pan and bake for 20 minutes. Set aside.
In a large bowl, mix together melted butter, honey, Karo syrup and brown sugar. Stir in pecans, coating them thoroughly. Spread over crust.
Bake for 25 minutes. Allow to cool completely before cutting into squares.